Classic Butter Chicken

Ingredients

• 350 grams boneless chicken thighs, cut into bite-sized pieces
• 60 milliliters plain yogurt
• 15 grams ginger-garlic paste
• 2 grams ground turmeric
• 5 grams Kashmiri red chili powder
• 4 grams garam masala
• 3 grams ground cumin
• 5 grams salt
• 10 milliliters lemon juice
• 50 grams unsalted butter
• 15 milliliters vegetable oil
• 120 grams yellow onion, finely chopped
• 400 grams ripe tomatoes, pureed
• 15 grams tomato paste
• 30 grams raw cashews
• 100 milliliters heavy cream
• 2 grams dried fenugreek leaves (kasuri methi)
• 5 grams granulated sugar
• 100 milliliters water
• 5 grams fresh cilantro, chopped

Instructions

1. 1In a mixing bowl, combine the chicken pieces with yogurt, half of the ginger-garlic paste (about 7g), turmeric, 3g of the chili powder, 2g of garam masala, cumin, 3g salt, and lemon juice. Mix well to coat, cover, and marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
2. 2Soak the cashews in 60ml of hot water for 10 minutes, then blend with the soaking water into a smooth paste. Set aside.
3. 3Heat a large skillet over medium-high heat with the vegetable oil. Add the marinated chicken in a single layer and sear for 3-4 minutes per side until lightly charred and about 80% cooked. Remove and set aside.
4. 4In the same skillet, reduce heat to medium and add 25g of the butter. Add the chopped onion and sauté for 5-6 minutes until soft and golden.
5. 5Add the remaining ginger-garlic paste and cook for 1 minute until fragrant. Stir in the tomato paste and cook for another minute.
6. 6Pour in the tomato puree, remaining 2g chili powder, sugar, and 2g salt. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate.
7. 7Add the cashew paste and 100ml water, stirring to combine. For a smoother sauce, blend the mixture with an immersion blender until silky, then return to the skillet.
8. 8Return the seared chicken to the skillet along with any resting juices. Simmer gently for 8-10 minutes until the chicken is fully cooked and tender.
9. 9Stir in the heavy cream, remaining 25g butter, remaining 2g garam masala, and crushed kasuri methi. Simmer for 2-3 more minutes until the sauce is rich and glossy. Taste and adjust seasoning.
10. 10Garnish with fresh cilantro and a swirl of cream if desired. Serve hot with basmati rice or naan bread.